Braciole Napoletane
Recipe
For 6 Braciole
Ingredients:
6 Braciole, pat dried (Veal)
3-4 Garlic Cloves, minced
A bushel of fresh Parsley, minced (about 1 cup)
About ¾ Cups dry White Raisins
½ Cup Pine Nuts
2 Bottles of Tomato Sauce “Passato”
½ Cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
Salt & Pepper
½ Yellow Onion, minced
Fresh Basil
Cooking thread
How To:
1. Prepare your working service with all ingredients (minus the yellow onion and basil)
2. Position your meat flat open. Salt & Pepper generously. Then sprinkle garlic, pine nuts, dried raisins and parsley. Roll tightly and tie on both ends.
3. In a large pan on medium high heat, heat the olive oil, then add your onion and leftover garlic, season and let it cook for about 1 min. Place your meat and brown on both sides. (about 2 min each side), then deglaze with the wine and allow it to evaporate for 1 min.
4. Add the sauce. Gather some water to obtain the bottles residues (not too much), stir and bring to a boil. Season with salt and pepper, stir. Lower heat to medium low. Add your basil and shut lid. Cook for 1 ½ hours.
5. Serve with fresh pasta of choice.
I loved watching my father prepare these growing up. The beaty of this veal is that is can be cooked alone to
flavor the sauce or mixed with traditional Sunday sauce meats.
Many like to add cheese; I prefer it this way. Although cheese is delicious, it invades the flavors.
I hope you enjoy it as much as we do.